Mushroom Pasta
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 30 g butter or mararine
- 1 tablespoon olive oil
- 1 onion (s)
- 1 clove garlic
- 60 g ham (prosciutto)
- 250 g chicken thihs (skin and bone)
- 125 g mushrooms
- 1 tomato (s)
- 1 tablespoon tomato paste
- 125 ml white wine
- 250 ml cream
- 500 g penne
- 2 tablespoon parmesan, freshly grated
- some salt and pepper, black
Print Recipe
Pin Recipe Instructions
- Heat the butter and oil in a large pan. Dice the onion and add the crushed garlic and simmer over a low heat until soft. Add the prosciutto and fry until crispy. Add the chicken, cut into strips, and cook over a medium heat for 3 minutes. Add the mushrooms, sliced, and cook for another 2 minutes. Add tomato, sliced, and tomato paste and stir everything until smooth. Add the wine and bring to the boil. Turn the stove down and reduce the liquid by half.
- Stir in the cream, salt and pepper and bring to the boil. Reduce the heat and let the sauce thicken.
- Meanwhile cook the penne al dente. Drain and return to the saucepan. Add the sauce to the pasta.
- Serve immediately and sprinkle with parmesan cheese.
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